This simple pie has a pumpkin appearance but an apple flavor. A “secret” ingredient is in this pie. Add two teaspoons of chocolate or chopped nuts for your pie’s finishing touch.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups blueberries
- ¼ cup water
- 1 cup white sugar
- 1 tablespoon butter
- ½ cup white sugar
- 1 tablespoon butter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine blueberries, water, 1 cup white sugar, and 1 tablespoon butter in a saucepan; cook and stir over medium heat until heated through, about 5 minutes. Transfer blueberry mixture to a deep 1 1/2 to 2-quart baking dish.
- Beat 1/2 cup white sugar and 1 tablespoon butter together in a bowl until creamy. Sift flour, baking powder, and salt together in a separate bowl; stir into sugar-butter mixture. Add milk; stir until incorporated. Pour batter over blueberries.
- Bake in the preheated oven until lightly browned and bubbling, about 30 minutes.
Nutrition Facts
| Calories | 513 kcal |
| Carbohydrate | 111 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 372 mg |
| Sugars | 84 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I took the other folks advice in that I cut the sugar that I mixed with the berries in half and didn’t add water to the berries. I also doubled the topping but didn’t use quite all of it. Turned out delicious!!
This is exactly the recipe I was looking for. It came out just like Mom’s. Perfect, with the following notes: 1) Don’t add the water to the berries. Instead add just the sugar and 1 tbsp of lemon juice, then wait 5 min before heating. The sugar will draw the juice out of the berries, no water needed. Also you can reduce the sugar by up to half if you like. 2) The dough recipe is just perfect, but doesn’t make enough. Double the dough recipe. Also the milk should read UP TO 1/2 cup milk. The dough should have to be spooned into the berries, it should not pour. When I used all the milk the dough came out too runny.
The bottom of the baking dish had way too much liquid, and you’ll have to drop the batter by spoonfuls because it’s too thick to pour on the blueberries. In the future, I will cut the sugar back to 1/2 cup in the blueberry layer, just too sweet for us, but that could be taste preference. Grunts are easy to make, blueberries are in abundance right now, and this is a nice way to use them. Passion to cook, we enjoyed your dessert.